Authentic Cilantro-Ginger Chutney Recipe – Green Chili & Cumin

Last Updated on 2 months by Neha Deshmukh

Authentic Cilantro-Ginger Chutney Recipe – Green Chili & Cumin

Introduction

Okay, let’s be real – no Indian meal is complete without a good chutney, right? And this Cilantro-Ginger Chutney? It’s my absolute go-to. It’s bright, it’s fresh, it’s got a little kick, and honestly, it’s ridiculously easy to make. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a staple ever since. You’ll be adding this vibrant green chutney to everything!

Why You’ll Love This Recipe

This isn’t just any cilantro chutney. It’s a flavor bomb! It’s perfect as a dip, a spread, a marinade, or even just a spoonful straight from the fridge (don’t judge!). It comes together in under 10 minutes, requires minimal cooking, and is packed with fresh, healthy ingredients. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and customize it to suit your taste.

Ingredients

Here’s what you’ll need to whip up a batch of this amazing chutney:

• 2 small bunches cilantro (about 1 cup packed leaves)
• 1 green chili (adjust to your spice preference)
• ½ inch ginger
• ¼ teaspoon roasted cumin powder
• ⅛ teaspoon chaat masala
• Pinch of black pepper
• ½ teaspoon salt
• 2 teaspoons lemon juice
• ½ teaspoon sugar
• ¼ cup yogurt (dairy or non-dairy)

Ingredient Notes

Let’s talk ingredients for a sec, because quality really matters here!

• Cilantro: Seriously, use fresh cilantro. It makes all the difference. Look for bright green bunches with crisp leaves. Avoid anything that looks wilted or yellowing.
• Green Chilies: Indian cuisine uses a lot of green chilies! Serrano peppers are a great choice for a good kick, but you can also use jalapeños (remove the seeds for less heat) or even milder green chilies if you prefer.
• Chaat Masala: This is a magical spice blend! It’s tangy, savory, and slightly fruity. Different regions in India have their own variations, so feel free to experiment with brands. It’s usually available at Indian grocery stores or online.
• Yogurt: I usually use plain yogurt, but you can absolutely use non-dairy yogurt like coconut yogurt or almond yogurt for a vegan version. The yogurt adds a lovely creaminess and tang.

Step-By-Step Instructions

Alright, let’s get cooking! It’s so simple, you’ll be surprised.

1. First, give your cilantro a good wash. Remove any tough stems – we just want the leaves!
2. Now, into your blender goes the cilantro, green chili, ginger, roasted cumin powder, chaat masala, black pepper, salt, lemon juice, and sugar.
3. Add the yogurt to the blender.
4. Blend it all up until it’s nice and smooth. If it’s too thick, add a tiny splash of water. If it’s not thick enough, mix in a teaspoon of sev (those crunchy chickpea noodles) or some crushed peanuts, one teaspoon at a time.
5. Finally, pop it in the fridge or freezer until you’re ready to enjoy!

Expert Tips

• For a smoother chutney, blanch the cilantro leaves in hot water for 30 seconds before blending.
• Don’t skimp on the lemon juice – it really brightens up the flavors.
• Taste as you go and adjust the seasoning to your liking.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: As mentioned, just swap the dairy yogurt for your favorite plant-based alternative. Coconut yogurt adds a lovely subtle sweetness.
• Spice Level Adjustment: Remove the seeds from the green chili for a milder chutney, or add another chili for extra heat. My friend, Priya, likes to add a tiny pinch of cayenne pepper too!
• Use with Different Cuisines: Don’t limit yourself to Indian food! This chutney is amazing with tacos, grilled chicken, or even as a spread on sandwiches.
• Freezing for Long-Term Storage: This chutney freezes beautifully! Portion it into ice cube trays for easy use. Once frozen, transfer the cubes to a freezer bag.
• Regional Variations:
  • Maharashtrian: Add a small piece of green mango for a tangy twist.
  • South Indian: Include a few curry leaves and a pinch of asafoetida (hing) for a more aromatic flavor.

Serving Suggestions

Okay, the fun part! Here are some of my favorite ways to enjoy this chutney:

• With samosas, pakoras, or other Indian snacks.
• As a dip for vegetable sticks or chips.
• Spread on sandwiches or wraps.
• As a marinade for chicken or fish.
• Served alongside dal and rice.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze it as mentioned above.

FAQs

Let’s answer some common questions:

• What is the best way to store cilantro chutney? In an airtight container in the fridge for 3-4 days, or frozen for longer storage.
• Can I make this chutney ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• What can I serve this chutney with? Everything! Seriously, it’s incredibly versatile. See the “Serving Suggestions” section above for ideas.
• How do I adjust the spice level of the chutney? Remove the seeds from the green chili for less heat, or add another chili for more.
• What is chaat masala and where can I find it? It’s a tangy spice blend commonly used in Indian cuisine. You can find it at Indian grocery stores or online.
• Can I use frozen cilantro in this recipe? While fresh is best, you can use frozen cilantro in a pinch. Just be aware that the flavor might not be as vibrant.
• What type of blender works best for making chutney? A high-speed blender will give you the smoothest results, but a regular blender will work too. You might just need to blend for a little longer.